"સુરતી ઉંધીયુ" | વિપુલ દેસાઇ દ્વારાં – સુવિચાર,હેલ્થ …



Vipul Desai’s Cooking Tipsaccidentally more salt is added to a curry, stir in two teaspoons of whipped cream.Lemon halves shrivel in the fridge when unused. Hence freeze them in polythene bags so that they are handy for making cold drink whenever the need arises.If the vegetables are not fresh, add a little lemon juice to a pot of cold water and soak them for an hour. They will become fresh again.Green bananas will ripen quickly if kept in a paper bag in a dark place.To get more flavour, it is better to use ground spices like cardamom, cloves, cumin, cinnamon, rather than whole ones.Do not discard the outer green leaves of lettuce. Use them in salads as they contain more vitamin A than the leaves inside.To remove bitterness from fenugreek leaves add a teaspoon of sugar when the vegetable is almost cooked.A little rice flour added to bhajia batter will not only make the bhajias crisper but also less oily.To make creamier raitas, add a little fresh cream. It will however make the dish richer.One cup of soaked poha added to five cups of rice while grinding the batter for idlis, will make them softer and lighter.Use the whey drained from curdled milk to knead chapatti dough. They will turn out softer, whiter and most importantly more nutritious.Three-fourth teaspoon of hot oil added to one cup of batter will make bhajias, fritters, pakodas etc. crisper and also prevent them from soaking up too much oil.Using chilli oil instead of plain oil while cooking will make the dish spicier.To make potato wafers whiter and crisper, soak the potato slices in water to which some alum crystals and salt are added. Drain and then deep fry.To make samosas crisper add some cornstarch to refined flour when kneading the dough for the outer covering.Before cooking cauliflower florets soak them in warm salted water for a while to get rid of any tiny insects that may be present deep inside the florets and not visible to the eye.A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavourAn excellent alternative for your kids' lunch boxes - fry a dosa crisp, spread some chutney, followed by a filling of your kids' choice, roll it up like a Frankie. The lunch boxes will come back empty.Add a few fenugreek (methi) seeds to tuvar dal while pressure-cooking. The dal will be easier to digest.The secret of a good tempura batter is that it should be freshly made and chilled. For best results the batter should be made just prior to frying.Crush excess katlis in a dry mixer and refrigerate crumbs in an airtight jar. This can be added to gravies to give a mughlai touch to the dish.Crumble leftover bread, buns, etc. which may have become too dry or a bit stale. Add chopped green chilles, ginger, garlic, onion, salt and sufficient water. Mix to form a sticky gooey batter. Deep fry as dumplings till golden and crisp. An excellent alternative to bhajias.While making chapattis, place a kitchen towel under the rolling board. This way the board will not slip and you will be able to roll faster.Mint pulao will be tastier if you sauté mint leaves in a teaspoon of butter or oil before cooking with the rice.Add a pinch of soda-bicarbonate to spinach while blanching to retain its bright green colour. Also never overcook greens as they will lose their colour, taste and vital nutrients.Any wada mixture should be beaten well with hand prior to frying, to incorporate air in the batter and make it light.Sun dry the sago seeds for half an hour before frying. This will ensure that the centers, which otherwise may remain hard, get fried well too.Add a handful of rice flour to bhajia batter for crispier and less oily bhajias.To make crisp pakoras add a teaspoon of rice flour to the gram flour batter. Pakoras will turn out crispy.To obtain soft and luscious paranthas add ghee instead of oil to the flour while kneading the dough.To make aloo tikkis crisp add two teaspoons of roasted semolina to the potato mixture.While whipping cream never overdo it or butter will form. Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peak form. Keep in refrigerator till used.Puris may be rolled and placed between damp muslin cloth at least an hour ahead. Fry just before serving.Whenever adding chopped / whole green chillies to a tempering, hold the chillies down with the back of a spoon, or else they may sputter or burst dangerously.Powdered dry poha may be used for coating cutlets, croquettes etc. before frying to give a wonderful crispy crust.Pep up salads, by sprinkling some crushed ganthias, sev, golgappa puris or even papdi just before serving.Use any of the leftover salads to make a filling for a tasty sandwich. Spread some green chutney on the slices before putting the filling.Rub slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa.To get a neater finish of tarts or pies, always roll a round wider than the circumference of the mould, so that it will fit right to edge after pressing into the mould.Crush vermicelli or sago and roll patties or croquettes in this powder before frying, to get a crisp crunchy cover.In order that chana soaks better in the cold season, add three to four pinches fruit salt to the water for each cup of chana.To keep the cottage cheese soft and luscious after deep frying, dip it in lukewarm water to which a pinch of turmeric powder is added.While making rotis or paranthas from wheat flour add a little rice flour to the dough. They will be easier to digest.When whipping cream, add sugar when the cream is almost whipped for it will help the cream whip to a higher volume. Adding sugar at the beginning results in lower volume.When boiling corn on the cob, add a pinch of sugar to help bring out its natural sweetness.To make sun dried tomatoes in the microwave - thinly slice ripe tomatoes and place them in the microwave to cook at 30% power for forty five minutes. Cool and store immersed in olive oil in a sterilised jar.A few drops of lemon juice added to the rice while it's boiling will keep the grains separate and make the rice whiter.When cooking corn on the cob, add half cup of milk and one tsp. of sugar to the boiling water. The corn will be more tender and delicious than ever beforeFoods that are to be steamed should be cooked until they are just done and served immediately. Overcooking can make the food rubbery or dry.Cook mushrooms as soon as they are cut for best flavour, colour and consistency in the finished dish. Avoid cutting more than needed at any given time.While steaming vegetables or potatoes add herbs or spices to the cooking liquid so that their flavours are absorbed.While sautéing vegetables or any meat dish add a small amount of sugar, honey or any fruit juice near the end of the cooking time. This gives glaze, additional flavour and a golden sheen to the finished dish.When using curds in gravy, add salt only after curd is cooked so that it does not curdle.If using nutmeg, add freshly grated nutmeg only at the end of cooking as heat diminishes the flavour.Lettuce when cut with a knife get discoloured along the edges so they should always ben torn by hand.Before barbecuing food apply a little oil over it. This will prevent it from sticking. Also grease the barbecue, skewers and tongs for the same reason.When baking bread, to test if a loaf is cooked, tap the tin underneath with your knuckles. If it is cooked there will be a hollow sound.While cooking Thai food, if galangal is not available substitute it with half the amount of freshly grated ginger.Ideally scrambled eggs should be served immediately after cooking. However if you need to hold them for some time, before serving cover them and place over a pan of hot water rather than over direct heat.Peas cooked in a microwave with only a spoonful of water are more nutritious than those boiled in water, if the peas are not young, a pinch or two of sugar can also be an improvement.To make lighter, thinner pancakes, always let the batter stand for at least half an hour before cooking as this breaks down the starch, giving thinner, softer pancakes.If sauce acquires a lumpy texture instead of velvety smooth, do not discard it, put it in a food processor and run it for a minute. It will become smooth again.If soup turns salty, rectify it by immersing potato quarters which will absorb a proportion of salt then discard the potatoes.Air bubbles in cake batter can be avoided by pouring the batter into the tin with the help of a slotted spoon.To prevent your chocolate cake from having white streaks on the brown crusts, dust greased cake pans with cocoa instead of flour.Small difference in a procedure can make a great difference in efficiency. Try transferring rolled and cutout cookies from the table to the baking sheet with help of a spatula instead of hand, it not only retains shape but also saves time.A teaspoon of vinegar added to fat when frying doughnuts will keep them from absorbing too much fat.To prevent pancakes from sticking to the griddle, rub it with half peeled potato instead of grease. Cut off a slice of the potato for each batch of pancake, so that the rubbing is always done with a freshly cut side.Do not salt meat before cooking as salt draws out all the flavoursome juices. But fish fillets will benefit from a bit of salt during refrigeration before cooking.Although a seemingly easy task, great care should be taken when melting chocolate. Be careful not to let any stray drops of water, fall into the chocolate or it will seize or stiffen and solidify.While melting chocolate add a spoonful of butter to chocolate for a smoother consistency and richer flavour.For a sweet and spicy flavour, place a small piece of star anise in the cavity of the chicken or duck before roasting or braising.If there is excess salt in a vegetable dish, add a ball of dough or a peeled potato and cook. Remove the dough ball or the potato after a while and the excess salt will go with it.Keep lemons in hot water for twenty minutes before squeezing. They will yield more juice.If the vegetables are not fresh, soak them in cold water to which a little lemon juice has been added. They will become fresh again.Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.Add a few drops of lemon juice while preparing sugar syrup. The impurities will collect on the surface of the syrup which you can then remove.Dip nuts in milk before placing them on top of the cakes or biscuits to prevent them from falling off while baking.Coat raisins or other chopped dry fruits with dry flour before adding them to the batter of cakes or puddings. This will prevent them from sinking to the bottom while baking.Chapattis would come out very soft if a little rice flour is used while rolling out the dough.If you have no sour cream, add one teaspoon of lemon juice to every half pint of fresh cream and stir. Let it stand for ten minutes before use.If you have to make cutlets in a hurry and have no breadcrumbs use semolina for coating them.While kneading dough for puris add two to four tablespoons of rawa to make the puris crisper.The art of making good naan khatais lies in beating the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.To deskin tomatoes, roast them over a gas flame with the help of a fork. The skin will come off easily.Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.To set thick curds, mix one cup of raw milk with two cups of warm milk and one teaspoon curds.Lightly salted cucumbers are delicious as sandwich fillings in wafer thin buttered brown bread. An ideal snack for high tea partys.Always salt the water for boiling vegetables, this enhances their natural flavour and diminishes the need to add salt to the table.Do not salt meat before cooking as salt draws out all the flavoursome juices, but fish fillet will benefit from a bit of salt during refrigeration before cooking.When using cooked or raw garlic as an ingredient in dishes that will be stored for several days, be sure to remove any small green shoots found in the centre of the cloves. These shoots have a slightly bitter taste, which develop over time and can be imparted to the finished dish.Grated lemon, lime or orange zest can be added to sauces or marinades for a hint of citrus tangAlthough a seemingly easy task, great care should be taken when melting chocolate. Be careful not to let any stray drops of water fall into the chocolate or it will seize or stiffen and solidify.While melting chocolate add a little butter to chocolate for a smoother consistency and richer flavour.When roasting whole chicken, for a spicy sweet flavour, place a small piece of star anise in the cavity of the chicken or duck before roasting or braising.When pureeing soups and sauces with a good deal of liquid, the solid ingredients should be drained and pureed seperately, the liquid is then stirred back into the puree until it is smooth.Coating foods with paprika must be done with care, as it scorches easily and becomes bitter.Poached eggs break up if cooked in salted water, and baked eggs look spotted if sprinkled with salt before cooking. To avoid this, seasoning should be added to baking dish underneath the egg.Whole eggs or egg yolks mixed with a little water, form an excellent golden glaze for breads and pastries.Plunging the eggs into cold water as soon as they are cooked helps loosen the shell, as does peeling them under cold running water.Mash about six garlic cloves into ? cup butter, add chopped chives or parsley. Form into logs, wrap in plastic and freeze. Slice as needed to melt into meats, vegetables or use as a spread.When blanching vegetables they should remain in the water just long enough to slightly soften. Place them in cold water immediately after cooking to ensure a crisp texture.Do not add saffron directly to a dish, infuse threads in a little hot water for atleast 5 minutes before blending in a dish to bring out flavour and ensure even colouring.Never fry saffron in hot oil or butter, this will ruin the flavour.While stirring milk for making custards or kheer, lower the flame after it boils and stir firmly, with preferably a wooden spoon, making a figure of "8" for even mixing.While making White Sauce (Bechamel), add boiling hot milk to cold "roux" (mixture of flour and butter) off the fire, mix it vigorously with wire whisk for 2 minutes and then strain it (just to check, there won't be any lumps in it) before thickening it on the flame.Whenever you are using a thickening agent (flour, besan etc.) in a dish, do keep in mind the concept of "Carry on cooking," i.e. remove the dish from the fire a little before the desired consistency is reached as the heat retained inside will thicken it further. Otherwise you will end up with over thickened product.For making Consomme Soup (clear thin soup), where you add egg whites for clarification cook on high flame till it begins to boil stirring all the time so that the egg whites do not get stuck to the base. Then lower the flame and cook without stirring. Strain through a muslin cloth only after the raft (solids floating on top) settles down.Covering the food while it is being cooked on griller will hasten the cooking process in addition to retaining the moisture / juices which otherwise would have evaporated.When you are cooking in butter, to avoid it from burning always add little oil to it.While cooking meat / chicken by dry heat methods (roasting, grilling, frying etc.) keep in mind that big pieces (size) will cook properly at low temperatures for longer duration and vice-versa.Use Meat Thermometer for ascertaining the doneness of meat. The thermometer reads 55 °Internal temperature for RARE done, 65 ° For MEDIUM done and 80 °For WELL done.Do not carve roasted / grilled meat before a minimum resting period (15 minutes - 1 hour) or the juices will come out and cooking won't be propWhile deep frying potatoes, fry small pieces once at 180 ° Centigrade while big pieces should be fried twice, first at 140 ° Centigrade and finally at 180 ° Centigrade.When you keep a pan in the OVEN make sure you make its handle a little dirty by sprinkling flour etc. so that when you have to take it out, you feel hesitant to touch it and thus avoid burning. It's an international signal system.When cooking rice by absorption method (i.e. when you don't have to drain the water) if the water is getting over and the rice is still underdone do not add any water to the rice but lower the flame, put some cold water on the lid. This will halt the steaming process and result in condensation of the water providing moisture to the rice. When the water on the lid becomes hot again, repeat the process till you are sure the rice is cooked.For providing a smoky flavour to the "Baingan Ka Bhartha" after roasting it on gas flame, mash it, keep it in a thali or parat. Make some space in the middle to keep a small metal bowl. Place a live coal (put the coal piece on flame on the gas burner till it is red hot), pour a spoonful of pure ghee and cover it tightly for a minute or two and then proceed to make the bhartha.For removing the skin of tomato, cut its base, put a cross-cut superficially on top, put in boiling water, when water starts boiling again (when you add tomato to boiling water the temperature goes below 100 °.Centrigade), count 10 (i.e. for 10 seconds only), remove and put it in cold water, leave it there for some time and then peel it with hands starting from the cut put at the top. Please keep in mind that, it is not the boiling which peels the skin but the sudden change in temperature to which the skin is exposed to (from boiling hot to cold water).While rolling the dough for making stuffed paratha, roll the edges thinner keeping the center thick, place the stuffing in the center and form an envelope fold (i.e. fold like a packet.), this ensures a paratha with equally distributed filling and equal thickness.Beans, peas and cabbage will cook to tender perfection if it is cooked without salt. Salt can be added after the vegetables are cooked, while serving or while re-heating before servingFor retaining the shiny green colour of green peas, boil them in boiling water for 5-6 minutes only (without covering) and then refresh in cold water and preserve, to add to any dish.Use little vinegar and salt while boiling eggs, for whiter eggs, faster coagulation and easy peeling.After sautéing any food item in butter / oil, season it after it is removed from the frying pan as otherwise the remaining butter / oil will not be suitable for reuse.To boil eggs add them to boiling water and lower heat. This way it will also avoid agitation and thus prevent cracking of shells.To retain the colour of green vegetable add them to boiling water, do not cover and wash in cold water when cooked.To avoid discoloration of cut apples and such fruits, coat them with sugar syrup or lime juice.To avoid watering of eyes while handling onions, keep them in water for a while after peeling.When making kheer, add sugar only in the end, after the rice is cooked. Else, the rice will remain under done and the cooking process will lengthen.For rectifying curdled mayonnaise, add a spoonful of boiling water and mix.Add a little lime juice to half cooked rice, to make the rice whiter.For crispy french fries, cut and deep-fry (half done). Cool and then store covered in freezer for 5-6 hours. Fry in hot oil at the time of service.While boiling pasta and noodles, use some oil in the water to avoid sticking.After frying paneer (cottage cheese), put the hot pieces in salted cold water. These pieces should be added only at the final stages of the dish. This will keep them soft and prevent them from getting rubbery.To get flavour of methi in gravy, take a small ball of dough and roll on methi seeds. Fry this in plain oil. Remove when it browns. Throw away the methi ball and use the oil. ................
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